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DEEP-FROZEN STORAGE OF EWE'S MILK.

Author(s) : YOUNG P.

Type of article: Article

Summary

FRESH MORNING EWE MILK SAMPLES WERE TESTED FOR TEMPERATURE, PH AND TITRATABLE ACIDITY, FILLED INTO 250 MILLILITER CARTONS TO A DEPTH OF APPROXIMATELY 50 MILLIMETERS, AND PLACED INTO A DEEP-FREEZE ROOM AT 261, 253 AND 246 K (-12, -20 AND -27 DEG C) ; SOME SURPLUS MILK WAS FROZEN IN 5-LITRE CONTAINERS. THE PREPARATION OF YOGURT FROM ALL MILK SAMPLES WAS ACHIEVED OVER THE WHOLE STORAGE PERIOD ; LACTIC CURD CHEESES AND COULOMMIERS-TYPE CHEESES FROM MILK KEPT AT 261 K WERE NOSSC. PRELIMINARY CONCLUSIONS INDICATE THAT STORAGE OF EWE MILK AT 261 K IS INADEQUATE FOR SUCCESSFUL LONG-TERM STORAGE WITH SUBSEQUENT PRODUCT MANUFACTURE, AND THAT PROBLEMS WITH BOTH QUALITY AND YIELD OF CHEESE PRODUCTS FROM MILK STORED AT 253 K CAN BE EXPECTED AT OR AFTER 6 MONTHS. (DAIRY SCI. ABSTR., GB., 50, N 12, 1988/12, 774, 6891.

Details

  • Original title: DEEP-FROZEN STORAGE OF EWE'S MILK.
  • Record ID : 1989-1465
  • Languages: English
  • Source: Sheep Dairy News - vol. 4 - n. 3
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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